Characteristics of Saliva in FK Ukrida Students After Chewing Paraffin, Xylitol and Sucrose Gum

Data from the Ministry of Health of the Republic of Indonesia in 2009 shows that national sugar consumption per capita reaches 12kg / year. Snacks consumed mostly were based on sucrose sugar and it turns out that sucrose is increasing the insidens of caries because sugar-based foods and drinks cause acid-resistant bacteria to obtain a suitable environment for growth. To overcome this problem sucrose was replaced with alcohol sugar such as xylitol, especially in chewing gum. However, it is still unknown the effect of xylitol on saliva. The purpose of this study was to see whether there were differences in salivary characteristics after consuming paraffin, xylitol chewing gum and sucrose chewing gum by looking at salivary pH values, reducing sugar levels in saliva and salivary flow rates. Saliva collection is done by spitting method then the total volume is divided by the time of collection to get the flow rate of saliva. Salivary pH is measured using a pH meter while reducing sugar levels are measured using the Benedict's test. The sample for this study consisted of 50 Ukrida FK students. The results of this study indicate that the highest salivary flow rate is after chewing xylitol chewing gum. While the reducing sugar levels in saliva are only found after chewing sucrose chewing gum. For salivary pH values, after chewing sucrose chewing gum the most acidic pH was obtained when compared to after chewing paraffin and xylitol chewing gum. From the research that has been done, after consuming paraffin, xylitol chewing gum and sucrose chewing gum, the highest salivary flow rate was obtained after consuming xylitol chewing gum, while the lowest was after consuming paraffin. Meanwhile, the highest pH value of saliva was after consuming paraffin and the lowest was after consuming sucrose chewing gum. Meanwhile, reducing sugar levels in saliva was only found after consuming sucrose chewing gum and was not found after consuming paraffin and xylitol chewing gum. From this study it can be concluded that there are differences in the characteristics of saliva among FK Ukrida students after consuming paraffin, xylitol chewing gum and sucrose chewing gum.

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Dental Caries and Salivary Alterations in Type I Diabetes

Journal of Clinical Pediatric Dentistry ◽

10.17796/jcpd.36.2.x436ln878221g364 ◽

2011 ◽

Vol 36 (2) ◽

pp. 181-184 ◽

Cited By ~ 23

Author(s):

Kavita Rai ◽

Amitha Hegde ◽

Ananth Kamath ◽

Suchetha Shetty

Keyword(s):

Dental Caries ◽

Flow Rate ◽

Salivary Flow ◽

Salivary Flow Rate ◽

Control Group ◽

Diabetic Patients ◽

Type I ◽

Healthy Children ◽

Salivary Ph ◽

Anti Oxidant

Insulin dependent diabetes mellitus is a severe disease that raises blood glucose levels because of hyperglycemia and insulinopenia. Fluctuations in water and electrolyte levels may result in xerostomia and other changes in the salivary composition. Since diabetes has an influence on oral health, it is important for the dentist to be aware of newer advances in the field of diabetes and to recognize specific oral problems related to diabetes. Thus, the dentist becomes an important part of the health care team for the patients with diabetes. Aim: The present study correlated salivary flow rate, salivary pH and total salivary antioxidant levels and dental caries in type I diabetic patients. Method: A total of 200 children that included 100 known diabetic children (study group) and 100 healthy children (controls) of both the sexes and from similar socioeconomic backgrounds formed the part of this study. Dental caries was assessed using DMFT index. The salivary total anti-oxidant level was estimated using phospho molybdic acid using spectrophotometric method. The salivary flow rate was recorded using the Zunt method and the salivary pH using the pH indicating paper. The results were statistically analyzed using t-test. Conclusions: The analyzed parameters showed increase in salivary anti-oxidant levels, reduced salivary flow rate, increase incidence of dental caries, salivary pH was decreased when compared to the control group.

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Differences in salivary flow rate and pH between chewing gum of xylitol and sucrose at 4, 5, and 6 grade of Inpres Toddopuli elementary school in Makassar

Journal of Dentomaxillofacial Science ◽

10.15562/jdmfs.v1i1.152 ◽

2016 ◽

Vol 1 (1) ◽

pp. 195

Author(s):

Sarah Eva Chalid ◽

Sherly Horax

Keyword(s):

Elementary School ◽

Flow Rate ◽

Salivary Flow ◽

Salivary Flow Rate ◽

Chewing Gum

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Effect of lemon on saliva and Staphylococcus aureus

Padjadjaran Journal of Dentistry ◽

10.24198/pjd.vol31no2.17955 ◽

2019 ◽

Vol 31 (2) ◽

pp. 85

Author(s):

Natasya Angelyna Batubara ◽

Yumi Lindawati

Keyword(s):

Staphylococcus Aureus ◽

Flow Rate ◽

Test Group ◽

Salivary Flow ◽

Salivary Secretion ◽

Lemon Juice ◽

Salivary Flow Rate ◽

Wilcoxon Test ◽

Mannitol Salt Agar ◽

Salivary Ph

Introduction: Lemon juice contains citric acid. It is a highly antibacterial organic acid by gargling with, will be able to decrease the spreading of Staphylococcus aureus colony in saliva. The acid stimulation of lemon juice able to increase salivary secretion. The purpose of this study was to see the effect of gargling lemon juice of 100%, 50%, 25%, and 12.5% concentrations towards the salivary flow rate, salivary pH, the number of Staphylococcus aureus colony, and also, correlation between salivary flow rate and pH, salivary flow rate and number of Staphylococcus aureus colony, and salivary pH and number of Staphylococcus aureus colony. Methods: This research conducted with a pre-and-post-test group design. Saliva was taken from 24 subjects before and after the subjects gargled with lemon juice. Measurements performed were salivary flow rate per minute, and salivary pH (using pH Hanna Instrument). The Staphylococcus aureus bacteria were placed in a Mannitol Salt Agar for 24 hours at 370C temperature, then the number of the colonies were counted (x103 CFU). Results: The Wilcoxon test results showed that lemon juice with 100%, 50%, 25%, and 12.5% concentrations significantly increased the salivary flow rate and decreased the number of Staphylococcus aureus colony (p < 0.05). The result of the paired t-test showed that lemon juice with 25% and 12.5% concentration decreased the salivary pH significantly (p<0,05). The Pearson’s correlation results showed no significant correlation between salivary flow rate and salivary pH, flow rate and the number of Staphylococcus aureus colony, and salivary pH and number of Staphylococcus aureus colony. Conclusion: Lemon juice can decrease the salivary pH and the number of Staphylococcus aureus colony, but increases the salivary flow rate. It is considered to be good enough as one of the ingredients of mouthwash.Keywords: Flow rate, lemon, pH, saliva, Staphylococcus aureus

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Pengaruh obat kumur beralkohol terhadap laju aliran saliva dan pH saliva

e-GIGI ◽

10.35790/eg.5.2.2017.16538 ◽

2017 ◽

Vol 5 (2) ◽

Author(s):

Feiby Rawung ◽

Jane Wuisan ◽

Michael A. Leman

Keyword(s):

Oral Mucosa ◽

Flow Rate ◽

Salivary Flow ◽

T Test ◽

Salivary Flow Rate ◽

Wilcoxon Test ◽

Purposive Sampling ◽

Significant Difference ◽

Salivary Ph ◽

Before And After

Abstract: Mouthwash is one of the accessible oral healthcare and practical for use by the community. Various commercial products contain more than one active ingredient; the most common one is alcohol with varied concentrations from 6% to 26%. Mouthwash with high concentration of alcohol can cause some effects to some users, like burning and dry sensation of the oral mucosa. Dry oral mucosa caused by reduced saliva production will be more susceptible to irritation. Reduced amount of saliva also causes lower oral pH which leads to increased growth of cariogenic bacteria. This study was aimed to investigate the influence of alcoholic mouthwash to salivary flow and salivary pH. This was a quasi-experiment study with before and after treatment groups. The population study was students of Dental Medical Education Program of Medical Faculty of University of Sam Ratulangi, Manado, batch 2012, with a total of 30 respondents obtained by using purposive sampling method. The T test showed that salivary flow rate before and after treatment had no significant difference (p >0.05) based on T test. Moreover, the Wilcoxon test showed that there was no significant difference of salivary pH between before and after treatment (p >0.05). Conclusion: There was no effect of rinsing with alcoholic mouthwash on salivary flow and salivary pH.Keywords: alcoholic mouthwash, salivary flow rate, salivary pH Abstrak: Obat kumur merupakan salah satu produk perawatan kesehatan gigi dan mulut yang mudah diperoleh dan praktis digunakan sendiri oleh masyarakat. Berbagai produk komersial mengandung lebih dari satu bahan aktif; salah satunya yaitu alkohol dengan konsentrasi bervariasi dari 6% hingga 26,9%. Kandungan alkohol yang tinggi dapat menimbulkan efek bagi sebagian pengguna, seperti sensasi terbakar dan kering di area mukosa mulut disebabkan berkurangnya saliva yang memudahkan terjadinya iritasi. Berkurangnya saliva juga menyebabkan pH mulut rendah sehingga pertumbuhan bakteri kariogenik meningkat. Penelitian ini bertujuan untuk mengetahui adanya pengaruh obat kumur beralkohol terhadap laju aliran saliva dan pH saliva. Jenis penelitian ialah eksperimen semu dengan kelompok sebelum dan sesudah perlakuan. Populasi penelitian yaitu mahasiswa Angkatan Tahun 2012 Program Studi Pendidikan Dokter Gigi, Fakultas Kedokteran, Universitas Sam Ratulangi Manado yang berjumlah 30 responden, diperoleh dengan purposive sampling. Hasil uji T berpasangan mennunjukkan data laju aliran saliva sebelum dan sesudah perlakuan tidak memiliki perbedaan bermakna (p >0,05). Berdasarkan uji Wilcoxon, data pH saliva sebelum dan sesudah perlakuan tidak memiliki perbedaan bermakna (p >0,05). Simpulan: Tidak terdapat pengaruh berkumur dengan obat kumur beralkohol terhadap laju aliran saliva dan pH saliva.Kata kunci: obat kumur beralkohol, laju aliran saliva, pH saliva

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The correlation between pH and flow rate of salivary smokers related to nicotine levels labelled on cigarettes

Dental Journal (Majalah Kedokteran Gigi) ◽

10.20473/j.djmkg.v50.i2.p61-65 ◽

2017 ◽

Vol 50 (2) ◽

pp. 61

Author(s):

Dewi Saputri ◽

Abdillah Imron Nasution ◽

Mutiara Rizki Wardarni Surbakti ◽

Basri A. Gani

Keyword(s):

Flow Rate ◽

Biological Fluid ◽

Pearson Correlation ◽

Smoking Habit ◽

Salivary Flow ◽

Salivary Flow Rate ◽

Predisposing Factor ◽

Smoking Intensity ◽

Salivary Ph ◽

Pearson Correlation Test

Background: Saliva is a biological fluid in oral cavity that plays a role in maintaining the environmental balance and oral commensal. Nicotine of cigarettes has been reported as a predisposing factor for changing of pH and salivary flow rate, thereby changing in biological salivary components. Purpose: This study aimed to analyze the correlation between salivary pH and salivary flow rate in smokers with nicotine levels labeled on cigarettes. Methods: Purposive sampling was conducted involving 40 male smokers. Before participating, they filled a questionnaire related to the history of their smoking habit. Using a spitting method for 5 minutes their saliva was collected. Results: Result of Pearson correlation test showed that there was a significant correlation between smoking intensity and salivary flow rate of those smokers (r = -0.486 and p<0.001). The results also indicated that there was a significant correlation between smoking intensity and salivary pH (r = -0.376 and p<0.017). On the other hand, there was no significant correlation between nicotine levels levels labeled on cigarettes with salivary pH of those smokers (r = -0.107, p>0.512). There was no correlation between nicotine levels labeled on cigarettes and salivary pH of those smokers (r = -0.216, p>0.181). Nevertheless, there was a significant correlation between salivary flow rate and salivary pH of those smokers (r= 0.686, p<0.00,). Conclusion: There is a strong correlation between the intensity of smoking with salivary flow rate and its pH. However, there is no correlation between nicotine levels labeled on cigarettes and both salivary flow rate as well as salivary pH.

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Effect of Chewing Xylitol Chewing Gum on Salivary Flow Rate and the Acidogenic Potential of Dental Plaque

Caries Research ◽

10.1159/000261516 ◽

1993 ◽

Vol 27 (1) ◽

pp. 55-59 ◽

Cited By ~ 58

Author(s):

O. Aguirre-Zero ◽

D.T. Zero ◽

H.M. Proskin

Keyword(s):

Flow Rate ◽

Dental Plaque ◽

Salivary Flow ◽

Salivary Flow Rate ◽

Chewing Gum

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Salivary microbial and nonmicrobial parameters in children with fixed orthodontic appliances

The Angle Orthodontist ◽

10.2319/012111-44.1 ◽

2011 ◽

Vol 81 (5) ◽

pp. 901-906 ◽

Cited By ~ 32

Author(s):

Kristina Peros ◽

Senka Mestrovic ◽

Sandra Anic-Milosevic ◽

Mladen Slaj

Keyword(s):

Flow Rate ◽

Buffer Capacity ◽

Salivary Flow ◽

Salivary Flow Rate ◽

Orthodontic Appliances ◽

Orthodontic Therapy ◽

Fixed Orthodontic Appliances ◽

Salivary Ph ◽

Salivary Buffer Capacity ◽

Lactobacillus Spp

Abstract Objective: To determine the physiologic changes of salivary flow rate, pH, and buffer capacity and the levels of Streptococcus mutans and Lactobacillus spp in patients undergoing fixed orthodontic treatment. Materials and Methods: The study included 23 patients scheduled for fixed orthodontic therapy. All subjects received equal braces, bands, and brackets, bonded with the same material. Stimulated saliva samples were taken before placement of the appliance, and at weeks 6, 12, and 18 during the therapy. Salivary flow rate and salivary pH were measured, and the salivary buffer capacity was determined. Saliva samples were cultivated on selective microbial agar for microorganism detection. Results: A significant (P < .05) increase in stimulated salivary flow rate and salivary pH was found. The salivary levels of S mutans and Lactobacillus spp also inscreased significantly (P < .05), and the major peak was at week 12 of fixed orthodontic therapy. Conclusion: The 6th to 12th week of orthodontic therapy is the period of the most intensive intraoral growth of S mutans and Lactobacillus spp and a time of very intensive salivary functions and physiologic response.

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Assessing Salivary Flow Rate, Salivary pH and Oral Candidiasis among Tobacco Chewers, Smokers and Healthy Controls- A Cross Sectional Study

Asian Journal of Medicine and Health ◽

10.9734/ajmah/2017/36522 ◽

2017 ◽

Vol 7 (4) ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Preetika Parmar ◽

G Radha ◽

R Rekha ◽

S Pallavi

Keyword(s):

Flow Rate ◽

Oral Candidiasis ◽

Salivary Flow ◽

Cross Sectional Study ◽

Salivary Flow Rate ◽

Healthy Controls ◽

Sectional Study ◽

Cross Sectional ◽

Salivary Ph

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Salivary Characteristics, Individual Casual Parameters, and Their Relationships with the Significant Caries Index among Korean Children Aged 12 Years

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18063118 ◽

2021 ◽

Vol 18 (6) ◽

pp. 3118

Author(s):

Jae-Hwan Kim ◽

Mi-Ah Kim ◽

Yong Kwon Chae ◽

Ok Hyung Nam

Keyword(s):

Flow Rate ◽

Daily Living ◽

Salivary Flow ◽

Primary Energy ◽

Mutans Streptococci ◽

Salivary Flow Rate ◽

Korean Children ◽

Salivary Ph ◽

The Individual ◽

Different Levels

This study aimed to investigate the salivary characteristics and individual daily living patterns in Korean children aged 12 years and evaluate their relationships according to the significant caries (SiC) index. The study sample consisted of 52 healthy Korean children. The subjects were allocated into a low caries-affected (low CA) group and a high caries-affected (high CA) group, according to the SiC index. Children underwent a standardized oral examination, and parents completed the questionnaires. Stimulated salivary samples were collected to evaluate the salivary pH, salivary flow rate, and salivary levels of Mutans streptococci (MS) and Lactobacilli (LB). The low CA group did not significantly differ from the high CA group for salivary flow rate and salivary pH. However, there were significant differences in salivary MS levels between the two groups (p < 0.05). Among the individual casual parameters, the prevalence of a sugar-associated primary energy source between meals was significantly higher in the high CA group than in the low CA group (p < 0.05). Within the limitations of this study, different levels of salivary MS and the consumption of different foods were observed in the low CA and high CA groups. The implications of these findings should be considered for caries susceptibility.

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